Pork & Parmesan Meatballs
with Roast Potatoes & Nutty Green Salad
Pork mince is a great base for big bold flavours, like the sharp Parmesan and Italian herbs in these meatballs. Complete with a delightful dill and parsley mayo for dipping and a textural treat of a salad, you'll never go back to old school meatballs when you have this recipe up your sleeve.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
2 clove
garlic
½ punnet(s)
snacking tomatoes
1
carrot
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mustard cider dressing
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
½ sachet
Italian herbs
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Finely chop garlic. • Halve snacking tomatoes (see ingredients). • Grate carrot. • Roughly chop roasted almonds.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a medium bowl, combine pork mince, shaved Parmesan cheese, garlic, the egg, Italian herbs (see ingredients), fine breadcrumbs (see ingredients) and a good pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• When the meatballs are almost done, combine mustard cider dressing, snacking tomatoes, carrot, roasted almonds and mixed salad leaves in a second medium bowl. Toss to coat, then season to taste.
• Divide pork and Parmesan meatballs, roasted potatoes and nutty salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!